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Professional Cake Decorating, 2nd Edition

ISBN: 978-0-470-38009-3
416 pages
January 2012, ©2012
Professional Cake Decorating, 2nd Edition (0470380098) cover image

Description

Cake Decorating is a required course in the Baking and Pastry curriculum offered in proprietary colleges and two-year community colleges. Baking and pastry students take this course typically in the second year of their curriculum. Gisslen's Professional Baking, 3e serves the needs of the fundamental baking course. However, in Baking and Pastry programs, students are more focused on decorating and design. This underscores the need for a book with complete and detailed instructions on decorating methods and techniques.
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Table of Contents

ACKNOWLEDGMENTS v

INTRODUCTION viii

HISTORY OF CAKE DECORATING x

LESSON 1 getting started 1

EQUIPMENT
COVERING A CAKE BOARD
WORKING WITH COLOR
THE ART OF ICING A CAKE
ASSEMBLING A LAYERED CAKE
CRUMB-COATING AND ICING A CAKE
SPACKLING A CAKE
ICING A ROUND
CAKE WITH ROLLED FONDANT
ICING A SQUARE CAKE WITH ROLLED FONDANT
COVERING A CAKE WITH GANACHE
ROYAL ICING A MARZIPAN CAKE
STACKING CAKE TIERS
TIERS WITH COLUMNS OR PILLARS

LESSON 2 basic piping skills 35

PAPER CONES (CORNETS)
ICING PREPARATION
WARM-UP EXERCISES
PRACTICING BORDER SKILLS
STAR FLOWER
SMALL CLASSIC SHELLS
LARGE SHELLS
BALLOONING
ROSETTES
ZIGZAG
REVERSE SHELLS
FLEUR-DE-LIS
GARLANDS
ROPE
LEAVES

LESSON 3 floral piping skills 53

SKILLS CHECK
ICING
ROSEBUD
HALF-ROSE
FULL-BLOWN ROSES (TRADITIONAL TECHNIQUE)
FULL-BLOWN ROSES (NONTRADITIONAL TECHNIQUE)

LESSON 4 intermediate piping skills 63

ICING COMPONENTS
GRAPE CLUSTERS
SWEET PEA CLUSTERS
E SHELLS
CURVED SHELLS WITH SHELL ACCENTS
SHELLS WITH FLUTES
RUFFLES
SWAGS
BOWS
BASKET WEAVE

LESSON 5 advanced piping skills 77

PART I: ADVANCED OVERPIPED TOP AND BOTTOM BORDER DESIGNS
TOP BORDER—OVERPIPED SCALLOPS
BOTTOM BORDER—OVERPIPED GARLANDS (CRESCENTS) WITH SCALLOPS
TOP BORDER—SHORT OVERPIPED SCALLOPS
BOTTOM BORDER—RUFFLES WITH OVERPIPED SCALLOPS
TOP BORDER—SINGLE SWAGS WITH OVERPIPED SCALLOPS
BOTTOM BORDER—DOUBLE SWAGS WITH OVERPIPED SCALLOPS
TOP BORDER—REVERSE OVERPIPED SCALLOPS
BOTTOM BORDER—OVERPIPED GARLAND (CRESCENT) WITH RUFFLES AND REVERSE SCALLOPS

PART II: ADVANCED TOP AND BOTTOM BORDER DESIGNS
TOP BORDER—REVERSE SHELLS WITH SCALLOPED STRINGS
BOTTOM BORDER—ZIGZAGS WITH LARGE SHELLS AND SCALLOPS
TOP BORDER—LARGE SHELLS WITH OVERPIPED S SCROLLS
BOTTOM BORDER—SHELLS WITH SCALLOPS
TOP BORDER—GARLANDS WITH DOUBLE STRINGS AND DROP STRINGS
TOP BORDER—FLEUR-DE-LIS WITH OVERPIPING AND DROP STRINGS
BOTTOM BORDER—ROSETTES WITH DROP STRINGS

LESSON 6 the art of writing and painting 107

ALPHABET PRACTICE
WRITING ON AN ICED CAKE
WRITING ON A SUGAR PLAQUE
ALPHABET WRITING WORKSHOP
WRITING STYLES—SIMPLE BLOCK LETTERING
WRITING STYLES—ELEGANT LETTERING
HAND PAINTING
FOOD COLOR PAINTING

LESSON 7 royal icing piped fl owers 121

ORANGE, APPLE, CHERRY, AND PEACH BLOSSOMS, AND FORGET-ME-NOTS
PRIMROSES
VIOLETS
PANSIES
SWEET PEAS
DAISIES
PUSSY WILLOWS

LESSON 8 royal icing design skills 133

DESIGN TRANSFERS
DESIGN TRANSFER—THE PINPRICK METHOD
DESIGN TRANSFER—THE CARBON COPY METHOD
EMBROIDERY TECHNIQUES
BRUSH EMBROIDERY
FREEHAND EMBROIDERY
CORNELLI LACE AND SOTAS
SATIN-STITCH EMBROIDERY
SWISS DOTS
EYELET EMBROIDERY

LESSON 9 hand modeling skills 147

ORANGE
LEMON
BOSC PEAR
GRANNY SMITH APPLE
PEACH
APRICOT
STRAWBERRY
RASPBERRIES
PUMPKIN
MANGO
JALAPENO PEPPER
CARROT
BANANA
HEIRLOOM TOMATO

LESSON 10 marzipan and chocolate modeling 167

MARZIPAN MODELING
THE BRIDAL COUPLE
BABY MOUSE
FATHER PENGUIN
BEAR CHEF
KIDDY BEAR
CHOCOLATE MODELING
MODELING CHOCOLATE ROSE
CHOCOLATE BOW AND STREAMERS

LESSON 11 advanced royal icing piping and design skills 191

RUNOUTS OR FLOODING
BRIDGE AND EXTENSION WORK AND HAILSPOTTING
SIMPLE LACE DESIGNS
FILIGREE LACE DESIGNS
RING DESIGN WITH TRELLISWORK
LATTICE
CUSHION LATTICE
FLOATING COLLAR

LESSON 12 rolled icing design skills 215

RUFFLING
CLASSICAL DRAPERY
FREEHAND DRAPERY
APPLIQUÉ
BRAIDING
SMOCKING
RIBBON BOUQUET
TASSELS
CRIMPING

LESSON 13 pastillage construction 231

PASTILLAGE FIGURES

LESSON 14 gumpaste flowers 237

PLUNGER FLOWERS
PULLED BLOSSOMS AND BUDS
BASIC FIVE-PETAL BLOSSOM WITH BUD
FOUR-PETAL BLOSSOM WITH BUD
FORGET-ME-NOT
HYACINTH
MIMOSA
CHERRY BLOSSOM
FOLIAGE
FREEHAND LEAVES
CUTTER LEAVES
FLORAL CORSAGE
CORSAGE

LESSON 15 advanced gumpaste fl owers 257

CLASSIC ROSE
FULL-BLOWN OR OPEN ROSE
CARNATION
AZALEA
ARUM OR CALLA LILY
ANTHURIUM LILY
CLOSED TULIP WITH BUD
HIBISCUS
TIGER LILY
CYMBIDIUM ORCHID
ARRANGING A ROUND SPRAY

LESSON 16 miniature cakes and decorated cookies 283

PETITS FOURS
DECORATED COOKIES

LESSON 17 cake and confectionery gallery 293

LESSON 18 recipes 329

APPENDIX 1 PATTERNS AND CAKE CUTTING GUIDES 368

APPENDIX 2 MEASUREMENTS 386

BIBLIOGRAPHY 395

INDEX 396

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Author Information

TOBA GARRETT is head of the Department of Cake Decorating and Design at the Institute of Culinary Education in New York City. She is a member of the International Cake Exploration Societé and former president of the Confectionary Arts Guild of New Jersey. She is also the author of The Well-Decorated Cake, Creative Cookies: Delicious Decorating for Any Occasion, and the IACP Award–winning Wedding Cake Art and Design. In 2010, Dessert Professional magazine named Garrett one of the Top Ten Cake Artists in America.

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Press Release

January 10, 2012
Professional Cake Decorating

PROFESSIONAL CAKE DECORATING (Wiley Hardcover; January 24, 2012; $65.00) is a must-have resource for professional and aspiring cake artists, baking and pastry students, and cake decorating hobbyists. Drawing on her years of experience as a master cake designer, Toba Garrett presents New Skills in a user-friendly, step-by-step format; as well as line art and gorgeous photographs throughout the book provide a clear and easy to follow visual reference for each new technique.

The book begins with an introductory chapter on all the fundamentals of the cake designer's art, from covering a cake board to assembling and icing a layered cake to stacking cake tiers with pillars or columns. Subsequent chapters cover decorating techniques including Basic, Intermediate, and Advanced Piping Skills, The Art of Writing and Painting, Royal Icing Design Skills, Hand Modeling Skills, Pastillage Construction, Gumpaste Flowers, and much more. A chapter on Miniature Cakes and Decorated Cookies includes techniques for making petit fours and other small treats, while the Cake and Confectionery Gallery provides inspiration for decorators with full-page photos of breathtaking cakes and information on the techniques needed to complete each one. Garrett also includes recipes for cakes, fillings, icings, cookies, and more, as well as an appendix of templates to help decorators replicate the designs shown in the book.

This fully updated edition is the definitive guide to cake decorating; whether you decorate cakes in a professional bakeshop or simply as a hobby this book provides all the information and guidance you will need.

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Professional Cake Decorating, 2nd Edition (US $65.00)

-and- Wedding Cake Art and Design: A Professional Approach (US $50.00)

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